- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups
- Basic - Designated employee eating/drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee personal items stored in or above a food preparation area. Umbrella on food storage shelf
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.yahoo, vinegar, cans
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. End caps missing
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reuse of ridged single-use container.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked ziti
- High Priority - Toxic substance/chemical stored by or with food. Clorox
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats
- Intermediate - Customers enter establishment through kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee pots **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Tcs foods iced down, repairman called
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5/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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